Yes I do know how to cook healthy; it’s just that I like butter! I found this recipe on Facebook a few weeks ago and I have made it three times. If you’re a vegetarian, or just want to eat healthy once in a while, this can be served as a main dish or as vegetable side dish. I think it’s great reheated! Not only that, but cauliflower has been on sale the past couple of weeks. Cauliflower isn’t my favorite vegetable, but it’s very good fixed this way or roasted with garlic, olive oil and salt.Cauliflower and Red Pepper Casserole: 1 1/2 pounds cauliflower broken into 2” florets (I didn’t weigh it, just used one head)1 (16 oz.) can crushed tomatoes, drained1 medium onion cut into wedges2 red peppers, sliced3 cloves garlic, minced1/3 cup extra-virgin olive oil1 Tbsp chopped parsley (I used dry)1 cup grated Parmesan cheese1/2 tsp sugarsalt and pepper to tastePreheat oven to 400 degrees.

Arrange cauliflower florets, onions, peppers and garlic on foil lined baking sheet, drizzle with olive oil, toss to coat veggies, season with salt and pepper. Bake for 20 minutes or until almost tender. I stirred it once during the roasting. Remove baking sheet from oven and transfer veggies and drippings to a baking dish. Cover with tomatoes, cheese and parsley, add sugar and mix together. Season with salt and pepper if needed. Lower oven temperature to 350 degrees and bake casserole uncovered for another 15-20 minutes. Let cool 5 minutes, serve hot. Makes 4 servings. Have a great week!

Author

I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls.

Marrying a husband with a hearty appetite and raising 3 sons and 1 daughter gave me plenty of hungry appetites to satisfy! I worked as a nurse for 42 years and have been retired for 11 years. Even though I loved my work, I love having time to spend with my grandchildren, to experiment with new recipes and work with my flowers in the summer. Life has been very good to me, blessing me with my loving family and great friends!

I enjoy sharing my love of cooking and recipes with the readers of the Photo Press! (I have had my share of cooking failures over the years!)